Throwback to my time in Korea. You might nee to visit a Korean grocery store to find the noodles but it’s worth it!

Japchae 잡채


1 red pepper, cut into matchsticks

two medium carrots, cut into matchsticks

1 zuchinni, cut into matchstick

4-5 shitakes mushrooms, cut thinly

3-4 cloves of garlic, minced

1 medium white onion, cut into thin strips

4-5 green onions, diced

1 head of spinach, washed

1 bag of  Korean sweet potato starch noodles called dangmyeon, 당면

Thin strips of beef

soy sauce

sesame oil

1/2 cup fo sugar

black pepper

sesame seeds


Put a large pot of water on to boil. Sautee the carrots, zucchini, and red pepper in a little sesame oil until pliable, but not overcooked. Set aside.

Boil the sweet potato noodles for about 3 minutes. Do a taste test to make sure they are cooked. Drain the noodles in a strainer, but do not put cold water over the noodles. Put the noodle in a large bowl with some sesame oil. Use the left over hot water to boil the spinach for about 2 minutes. Remove the spinach, and squeeze out the water to create a ball in your hands. Cut the spinach ball into pieces, and add back to the noodles. Next, take scissors and cut the noodles.


Sautee the onions, garlic, and green onion. Set aside.

Sautee the beef and shitake mushrooms with a little sesame oil and soy sauce. Set aside.

Add all the veggies to your noodles, and the beef, and toss by hand. Add 3-4 tablespoons of soy sauce, and about five tablespoons of sesame oil. Add the sugar, sesame seeds, and black pepper. Toss lightly by hand. Taste for more soy or sugar.



And ta-day! Japchae.



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